Mix all of the mustard, coriander, celery, and peppercorns together in a bowl. Add 1 Tbsp. of the mixture to each jar. Add a pinch of red chili flakes if desired. Add a few sprigs of fresh dill to each jar.

After quartering (or slicing) the cucumbers, stuff them in the jars evenly and tightly.

Boil water with salt. Once water is boiling and salt is dissolved, add the garlic and reduce to a simmer for 5 minutes.

Add the vinegar and return to a boil.

Once boiling, turn off the heat and pour the liquid into each jar with the garlic (if desired - we recommend it). Add a bay leaf to each jar. Make sure that the pickles are completely covered with the liquid and seal immediately.

Allow to cool to room temperature, then place in the refrigerator for 4 days to 2 weeks. The longer the better in this case (the longer, the more flavor develops).